차광이 차나무 수관 주변의 미기상과 신초의 품질에 미치는 영향

• 영문명: Effects of Shading on the Micro Climatic Conditions around the Canopy and Shoot Quality in Tea Plants (Camellia sinensis L.)
• 발행기관: 한국차학회
• 저자명: 송인관(In Kwan Song) 오은의(Eun Ui Oh) 황재종(Jae Jong Hwang) 송승운(Seung Woon Song) 김봉찬(Bong Chan Kim) 송관정(Kwan Jeong Song)
• 간행물 정보: 『한국차학회지』제19권 제4호, 72~80쪽, 전체 8쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 2013.12.31

영문 초록

The changes in the micro climatic conditions around the canopy and the quality characteristics by shading in new young shoots of 'Asanoka' and 'Lyohu' tea plants were examined to collect basic data on the development of cultural practices for producing food materials with high quality by the cover of shading nets. Shading treatments were conducted by covering the tea canopy with black polyethylene nets with a shading rate of 95, 75, 55, and 35%, and a covering structure was designed to create an air space 30 cm in height above the canopy using a supporting pole. The light transmissivity through the shading nets in the 4th tea season and air temperature around canopy in the 2nd and 3rd tea seasons was measured to examine the effects of shading on the micro climatic conditions. The contents of total nitrogen, total amino acids, theanine, cathechins, caffeine, vitamin C, tannin, and crude fiber and chroma (Hunter a) were analyzed from new young shoots in different tea seasons to determine the effect of shading on the shoot quality. Light transmissivity through 95% and 75% shading nets was similar, but 55% and 35% shading nets were different from that on the current product indicated by the manufacturer. The changes in air temperature by the cover of shading nets was larger in the canopy surface and air space above canopy than the internal canopy. There was a tendency of the daily maximum air temperature to be high with no shading and low with a cover of 95% shading nets, but there was no difference in the daily minimum temperature. In a comparison of the shoot quality affected by the cover of 95% and 75% shading nets, the content of amino acids, theanine, caffeine, and crude fiber showed tendencies to increase, but the content of cathechins, vitamin C, and tannin showed tendencies to decrease and the chromaa value showed a distinct decline toward a green color withno shading.

목차

Abstract

서론

재료 및 방법

결과 및 고찰

적요

참고문헌

키워드

air temperature amino acids chroma crude fiber light transmissivity tea season